This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Italian Silk Pie

Makes: 10
servingsServing size: 1 sliceYield: 1 9-inch pie

Prep 45 mins
Bake
375°F 5 mins
Chill2 hrs

Ingredients

6
tablespoons
butter

1
ounce
semisweet chocolate, chopped

1 1/4
cups
finely crushed chocolate wafer cookies

1/4
cup
ground almonds

2
tablespoons
granulated sugar

4
ounces
semisweet chocolate, coarsely chopped

1
tablespoon
amaretto

2
teaspoons
instant espresso coffee powder

4
ounces
cream cheese, softened

6
tablespoons
powdered sugar

1
8 ounce carton Mascaropne cheese

1
teaspoon
vanilla

1 1/2
cups
whipping cream

2
teaspoons
amaretto

Unsweetened cocoa powder (optional)

Directions

1.
Preheat oven to 375 degrees F. In a small saucepan cook and stir butter and 1 ounce chocolate over low heat until melted. Cool to room temperature.

2.
For crust, in a medium bowl stir together crushed cookies, ground almonds, and granulated sugar. Stir in butter mixture until combined. Press mixture onto the bottom and up the sides of a 9-inch pie plate. Bake for 5 to 8 minutes or until set. Cool on a wire rack.

3.
Meanwhile, place 4 ounces chocolate in a small microwave-safe bowl. Microwave on 100 percent power (high) for 40 to 60 seconds or until melted and smooth, stirring twice; set aside.

4.
In another small bowl stir together 1 tablespoon amaretto and espresso powder until powder is dissolved.

5.
In a large mixing bowl beat cream cheese with an electric mixer on medium speed until smooth. Beat in 4 tablespoons (1/4 cup) of the powdered sugar. Beat in mascarpone cheese just until combined. Using a rubber spatula, fold in melted chocolate, amaretto mixture, and vanilla just until combined (do not overmix).